Put the milk in a large vessel, when the first boil comes switch off the flame

Add the lemon juice little by little to curdle the milk, as it starts curdling stop adding lemon juice, immediately sieve it

Wash the chhena with cold water thoroughly and put it in the muslin clothes for at least 1 hour

On a plate start kneading the chhena with the heel of the palm for 5 minutes and add the powdered sugar and 1 teaspoon maida and knead for another 5 to 7 minutes or until you get a smooth dough and the dough is no longer sticking to the palm and the plate

Starts making balls from the dough and take care that there should be no cracks on the surface of the chhena balls

Put sugar, palm jaggery and 3 and 1/2 cups of water in a wide vessel, when it starts boiling add the chhena balls into it and cook for 10 minutes on high flame uncovered

Now put 1/4 cup Lukewarm water and put the flame on low flame and cook it for another 15 minutes covered.